This week’s featured spice is one of the more
traditional spices found in cooking today: thyme.

Thymus vulgaris

Thyme,
which has been known and used for its medicinal properties for thousands of
years, is one of the strongest antibiotic herbs known today. In France, it is
even referred to as “poor man’s penicillin”. It acquired this name because
thyme stimulates the production of white blood cells, which strengthens the
body’s immune system.

Salt duck, rub with thyme
mixture of thyme and oil, fill cavity with sections of orange, apple, bay
leaves and parsley. Bake. When the duck is almost tender, baste with wine.
Continue frequent basting until skin is crisp and red. Finish by adding orange
juice and cut-up skin to drippings. Portion duck, surround with orange slices
baked in butter and sprinkle with thyme. Serve with rice, white bread or
potatoes.

We are glad to inform you that the BiodiversityLibrary Exhibition (BLE) is now connected to the Europeana portal via all images on informative cards. BLE is a virtual exhibition focused on disseminating natural history content (literature, illustrations and images) to the broader public via curated collections centered around a variety of themes.. BLE is also creating interconnections between portals/archives which are providing content under public domain or variable CC licenses.

BLE is now connected to the Europeana portal.

BLE was officially launched in February as a virtual exhibition for Biodiversity Heritage Library Europe and BHL US/UK. Since then, BLE has disseminated natural history literature via two thematic topics, Spices and Expeditions, using impressive illustrations, interesting information and high quality images. These exhibitions also link to the BHL-Europe and BHL-US/UK portals.. The BLE platform was developed by a team from the National Museum Prague and developers from the IT4Care company under the BHL-Europe project. Since the BHL-Europe project’s closure in April, 2012, BLE has been released as an as open source application. The Prague team is also involved in the OpenUp! project, which is providing Natural History content for the Europeana portal. A new BLE topic, "Poisonous Nature," is under development by the OpenUp! project and will use content from BHL (illustrations) and OpenUp! (images) which are displayed on the Europeana portal. ”Poisonous Nature” offers a great opportunity for OpenUp! And Europeana to use this platform and reach expanded audiences, including those of BHL-Europe and BHL US/UK.

Schema of content connection between BLE, BHL US/UK and Europeana.

Development work on BLE is still continuing and additional platform improvements are being implemented. At the global BHL meeting in Berlin, June 2012, project participants decided to share BLE with all possible global BHL nodes, including Australia, China, Egypt, Brazil, US and Europe (with possible participation in sub-Saharan Africa in the future), allowing these nodes to create new, interesting thematic topics, link them to variable portals including Europeana, BHL-Europe,BHL US/UK, EOL etc., and use it as a dissemination tool. Once the platform is populated with a wider variety of thematic exhibitions, the potential to reach broader audiences will rapidly grow, particularly if disseminated via global partners. BLE will serve as a central repository, allowing content providers to reach new audiences, while simultaneously being promoted by a variety of BHL nodes.

Schema of BLE portal connections. Green arrows are running connections and blue arrows are prepared connections. Yellow cloud cover Global BHL nodes where will be included also BHL Egypt and BHL Africa.

The addition of new topics and information will also expand the potential for use in the education sector, introducing the content and knowledge in attractive ways for future generations.

Schema of prepared design adaptations of BLE front page.

In order to share BLE via other partners, such as Global BHL nodes, project organizers will coordinate an international workshop as part of the TDWG conference in Beijingin October 2012. The event is open to everyone. If you would like to know more about this workshop, please contact us via the BLE contact form.

Dill is our Spice of the Week, and while it’s
often celebrated for its favourable effects on our health system, this post
will focus on its fascinating history and relevance to old cultures.

In ancient
Rome, for instance, dill represented life energy, and gladiators rubbed their
muscles with it before combat. Its usage in Greek society was slightly less
spectacular – the Greeks used it to remedy a hiccup. The middle ages saw dill
being used as a protection against witchcraft and magic – even though “witches”
were said to use it in many magic potions themselves. It also served as an aphrodisiac
that boosted men’s passion and endurance.

Halve chickens, salt and pepper to taste. Melt butter in pan, add sliced onions and sliced mushrooms, place chicken halves on top and cook. Transfer chicken with onions and mushrooms to a baking dish. Fry flour in remains of fat in pan to make a roué, add sour cream, bring to a boil, add dill and pour this gravy over the chicken halves. Cover dish and simmer on medium heat until chicken is tender.

By now, you must’ve guessed that most of our
“Spices of the Week” can be used in many different ways. This week, we take a
look at another versatile spice in the BLE collection: clove.

During the
summer, for instance, you can easily press cloves into a lemon, thereby
creating an effective mosquito repellant (which is infinitely more healthy than
using chemicals, for sure). And in dentistry, clove oil is used as a painkiller
and as an ingredient in dental prosthetics. They consist of the unopened flower
buds of the tropical tree Eugenia caryophyllata, and they can be used in dried, whole or powder
form!

Its
background is equally interesting, going back to the Dutch occupation of the
Maluku islands. But for that story, you will have to check out the BLE!

Beef with cloves

750 g beef round

100 g bacon

2 tablespoons oil

2 onions

2 garlic cloves

8 cloves

pinch oregano

about 8 tomatoes (or tomato
paste)

2 dl red wine

pepper, salt

Tenderize meat and push pieces
of bacon into the beef. Salt and pepper to taste and braise in oil on all
sides. Add chopped onion, garlic slices, cloves and oregano, and bake. Baste
with wine, add sliced tomatoes (or tomato paste) and simmer on medium heat
until tender, adding water as necessary. Tender meat is sliced into portions
and smothered in blended cooking juice. Served with rice, pasta or dumplings.

This week, we focus on the most expensive spice
in the world (even today): saffron, a spice coming from the Crocus sativus.

Saffron was
of special importance to Roman nobility, as saffron water was sprayed in
arenas, theaters and spas. Saffron also played an important role during Roman
nobility’s banquets. The Romans referred to saffron as “crocus”, presumably
derived from the Greek term “crocos”. The current name “saffron” probably comes
from the Arabic “za fran”, which means “be yellow”.